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Chicken Inasal – Chargrilled Lemongrass and Annatto Chicken

Recipe by Hoy Pinoy

  • 500g chicken thigh fillet cut into 2 cm cubes
  • 20g garlic minced
  • 7g fresh minced ginger (2 tsp)
  • ½ stalk lemongrass
  • 20ml calamansi juice or lime juice
  • 2 tbsp malt vinegar
  • 20g brown sugar
  • 20ml soy sauce
  • 10g salt
  • 2g pepper
  • 60ml annatto/achuete oil (for basting)
  • 60ml vegetable oil
  • 3 cloves garlic
  • 1 tbsp annatto seeds
  • 1 pc bayleaf
  • Soy vinegar
  1. Prepare annatto oil – in a small saucepan over low heat, warm vegetable oil with garlic, annatto seeds and bay leaf. When it begins to warm, turn off the heat and add annatto seeds, bay leaf and garlic and steep for 15-30 minutes. Strain the oil, let cool and keep in a jar with a lid. Keep aside.
  2. Prepare the marinade – in a large bowl combine all the ingredients, add ½ tbsp annatto oil and marinate chicken fillet for at least 2 hours or overnight. Cover and keep in the fridge.
  3. Grill the chicken and cook it over charcoal, basting occasionally with the reserved marinade. Brush it with annatto oil 1 minute before it is fully cooked.
  4. Serve with steam rice, atchara, and spiced vinegar.

Serves 3-4.

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